- 1 small eggplant
- 1/4 cup olive oil
- 2 red bell peppers
- 1 medium red onion
- 2 medium portabello mushrooms (for next time: more!!)
- (other …?)
- large tortillas
- (other thoughts for next time.. maybe add hummus?)
Peel eggplant and cut into 1/4-inch slices. Brush both sides of each slice with olive oil. Begin grilling; they should grill until they are golden brown.
Meantime, slice red peppers from top to bottom; remove stems, cores and seeds. (I cut them into 1/2 inch slices here instead of later.) (Once the eggplant is grilled,) grill until charred.
Peel and slice onion, remove stems from mushrooms. Cut onion into 1/4 inch slices. Brush both sides of red onion slices and portobello with oil. Grill onion until it is soft and the mushrooms until they are tender and cooked through.
(Weird thing that I didn't do: “Immediately place roasted red peppers in a paper bag and close the top. Allow peppers to stand several minutes, then peel.”)
Assemble the sandwiches: Lay tortillas or flatbreads on work surface. Cut eggplant slices in half, and place four halves over the left third of each wrap. Cut peppers into 1/2-inch-wide strips, and lay about half of a pepper atop the eggplant on each wrap. Top peppers with a couple of onion slices. Cut each portobello into slices, and divide among sandwiches, over onion slices. Fold over flatbreads and tightly roll each into a fat log.
Presentation: Tightly wrap sandwiches in aluminum foil. Refrigerate until heading for your picnic.
source: http://www.aubergines.org/recipes.php?eggplant=2799